Kidneys. No. 4. Rognons à la Bretonne.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

glaze

4 large onions ↝ Onions, raw [Vegetables and Vegetable Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teacupful of stock

kidneys

The kidneys (veal, lamb or mutton) ↝ Kidney [Liver and organ meats]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
a little lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

serving

fried “croûtons”

Instructions (3)

To make the glaze, slice 4 large onions and fry them in butter a nice brown; add a teacupful of stock and reduce to glaze.
The kidneys (veal, lamb or mutton) must be sliced thin and fried in butter over a sharp fire, add the glaze you have made and a little chopped parsley, also a little lemon juice.
Warm all up together and season, dish with fried “croûtons” round the outside of the dish, onions next, and the kidneys piled in the centre.

Original Text

Kidneys. No. 4. “Rognons à la Bretonne.” (Mrs. Caswell.)
As an entrée.
To make the glaze, slice 4 large onions and fry them in butter a nice brown; add a teacupful of stock and reduce to glaze. The kidneys (veal, lamb or mutton) must be sliced thin and fried in butter over a sharp fire, add the glaze you have made and a little chopped parsley, also a little lemon juice. Warm all up together and season, dish with fried “croûtons” round the outside of the dish, onions next, and the kidneys piled in the centre.

Notes

—